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rosanna's mexican champurado/champurado mexicano autentico

(2 ratings)
Juliann avatar
Recipe by
Juliann Esquivel
@Juliann
Florida City, FL

In Mexico on very cold mornings or nights this beverage is served. My sister's recipe. This ancient beverage dates back as far as 2000 years ago or more. The native Mesoamaricans combined two favorites corn and chocolate. Atole is the name of the corn beverage that was prepared for breakfast and chocolate was added to create the most delicious drink. Later milk or cream, piloncillo,(an unrefined brown sugar,) cinnamon and ground anise seed were added. Some Mexican families later added egg yolks for even more nutrition and a touch of (brandy optional). I grew up drinking Champurado.

(2 ratings)
yield serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For rosanna's mexican champurado/champurado mexicano autentico

  • 8 Tbsp
    masa harina or maseca
  • 4 or 5 lg
    round tablets mexican chocolate like iberia or abuelita brand chopped in pieces
  • 2 lg
    egg yolks
  • 2 c
    hot water
  • 2 c
    hot milk
  • 1 c
    heavy cream
  • 5 Tbsp
    dark brown sugar or 4 small ounces piloncillo cones
  • 1/4 tsp
    ground anise seed, grind seed first before adding
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    vanilla
  • 2 oz
    brandy optional
  • 3 or 4 Tbsp
    sugar to suit your taste
  • 4 or 5 stick
    cinnamon

How To Make rosanna's mexican champurado/champurado mexicano autentico

  • 1
    First mix 8 tblspoons of the Masa Harina or Maseca with 2 cups very hot water. Mix in the blender until well blended and then transfer to a medium size saucepan. Next in a seperate saucepan heat the milk and the cream until hot but not boiling. Be carefull not scorch the milk. Next in the same blender add the milk and the cream, the chocolate tablets, the piloncillo, if you dont have piloncillo use dark brown sugar, ground anise seed optional, cinnamon, vanilla, and sugar. Blend until all is completely dissolved.
  • 2
    Now add the hot milk and chocolate mixture to the masa harina mixture. With a wire wisk blend the milk and the Masa Harina very well over a medium flame. Bring your chocolate champurado to a simmer, and wisk until all is throughly dissolved. You may want to add to the blender again just to be sure all is very well incorporated.
  • 3
    Next remove saucepan from the heat and remove a cup of the chocolate mixture and set aside, If you are adding the egg yolks beat both yolks with a wisk and add some of the hot chocolate a little at a time and continue to beat until you have mixed in all of the cup of chocolate. You will have tempered the eggs with the chocolate. Now add back to the saucepan put back on the stove and wisk in throughly over low flame simmer for about one or two minutes. Taste to see is it has enough sugar if it is not sweet enough you may add more sugar to suit your taste. Finally if you are adding brandy optional, you would add it now mix throughly and serve in mugs with a cinnamon stick in each mug for garnish. Your chocolate should be thick and frothy. Enjoy
  • 4
    I will be making Champurrado this evening. I will post a picture of my Mexican Champurado tonight.
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